Curried Cauliflower

By AndreaO

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 teaspoon curry powder
• 1 teaspoon kosher salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon cardamom
• Pinch cloves
• (Smaller) Pinch of cayenne
• 1 head cauliflower, cored, cut into bite-size pieces (a 2 1/4 pound head yielded 1 1/2 pounds trimmed cauliflower)
• 1/2 a 15-oz can low-fat coconut milk
• 1/2 a 15-oz can broth
• 2 tablespoons cilantro, chopped (optional but does look better)

Details

Adapted from kitchen-parade-veggieventure.blogspot.com

Preparation

Step 1

Heat a large skillet on MEDIUM HIGH. Add the oil and let it heat. Reduce heat to MEDIUM, add the onion and sauté til golden, 8 - 10 minutes. Add the spices and stir for a minute. Add the cauliflower, coconut milk and chicken broth. Cover (Mark leaves uncovered, presumably to cook down the liquid but I wanted to keep it) and let cook, stirring occasionally, until the cauliflower is very tender, about 15 - 25 minutes. If using, stir in the cilantro, serve and enjoy!

NUTRITION ESTIMATE
(How many calories in Curried Cauliflower? How many Weight Watchers points in Curried Cauliflower?) Using whole can of low-fat coconut milk, Per Serving: 93 Cal (42% from Fat, 12% from Protein, 46% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 12 g Carb; 4 g Fiber; Net Carb 8; 37 mg Calcium; 1 mg Iron; 519 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points

Using 1/2 can low-fat coconut milk, 1/2 can broth, Per Serving: 80 Cal (37% from Fat, 13% from Protein, 50% from Carb); 3 g Protein; 4 g Tot Fat; 2 g Sat Fat; 11 g Carb; 4 g Fiber; NetCarb 7; 37 mg Calcium; 1 mg Iron; 474 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point